Zucchini Chocolate Chip Cookies
Shredded zucchini keeps these chocolate chip cookies impossibly soft for days, while brown butter adds a nutty depth. The green flecks look intentional and the flavor is pure cookie bliss. Easy, no mixer needed, and perfect for using up summer squash.
Equipment
- Box grater or food processor with shredding disc
- Clean Kitchen Towel
- Mixing bowls
- Whisk
- Rubber Spatula
- Baking sheets
- Parchment Paper
Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup shredded zucchini (from about 1 medium zucchini)
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- Shred the zucchini using the large holes of a box grater. You should have about 1 cup of shreds.
- Transfer shreds to a clean kitchen towel. Gather corners and twist firmly over sink to remove excess water. The shreds should feel like a damp sponge, not bone-dry.
- Melt butter in a light-colored skillet over medium heat. Swirl occasionally until it foams, turns golden, then brown with specks. Remove from heat and pour into a bowl to cool for 5 minutes.
- Add brown sugar and granulated sugar to warm brown butter. Whisk until smooth and combined, about 1 minute.
- Whisk in egg and vanilla extract until mixture is glossy and pale, about 30 seconds.
- Sprinkle flour, baking soda, baking powder, and salt over wet mixture. Fold gently with a rubber spatula until just combined (a few streaks of flour are fine).
- Fold in wrung-out zucchini and chocolate chips until evenly distributed. Dough will look slightly wet — that's normal.
- Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto prepared baking sheets, 2 inches apart. Press a few extra chocolate chips onto each dough ball.
- Bake for 10-12 minutes, rotating sheet halfway. Edges should be golden, centers still soft and puffed. Let cookies rest on sheet for exactly 5 minutes, then transfer to wire rack to cool completely.
Notes
Don't skip wringing the zucchini — it's the most important step for soft, not gummy, cookies. For an upgrade, sprinkle flaky salt on each dough ball before baking. Dough can be frozen as scooped balls for up to 3 months; bake from frozen adding 1-2 minutes.